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The rebirth of Schochenfels Wines is here! The last release was nearly three decades ago, and this one doesn't disappoint!

    Let's get Technical

  • 12.77 %
  • 0.5 g/L
    Low Residual
  • 2 PPM
  • 49 PPM
  • 3.23
  • 6.43
Check out our learn desk for more info on these terms.
  • Natural
  • Organic
  • Paleo
  • Vegan
  • Low
  • Bone

Oregon winemaker Andy Reginald Young has done again. A deliciously quaffable Willamette Valley Pinot Gris rosé made by whole bunch carbonic maceration, native yeasts, and minimal intervention. Think cotton candy but without the sugar. Or better yet, a quilt free cocktail. At 11.33% alcohol, it's a beautiful thing.

So what is carbonic maceration? Well, it’s a chemical process, so stay with us. Carbonic Maceration is the process of fermenting grapes in an anaerobic environment rather than an aerobic one, meaning the fermentation process happens inside the grape, without oxygen. In an anaerobic situation, the grapes are crushed, allowing oxygen to interact with the yeasts, which then convert sugar to alcohol and CO2. That’s the basic fermentation. In an anaerobic situation, grapes are put in a tank and oxygen is replaced with carbon dioxide. This prompts a chemical reaction inside the grape, where sugars are converted into alcohol while the grape remains whole.

What’s the difference? First, the wine spends virtually no time on its skins, so it does not absorb the tannins, color or other phenolics that skins provide during fermentation. The result is wines that are fruity in aroma and flavors, sometimes with a distinct banana aroma and they usually lack tannins and deep color.

Carbonic Maceration is the common practice in Beaujolais with the Gamay grape, which has thin skins and produces lots of fruity flavors. The resulting wines are vibrantly bright and, and ready to be drunk young.

However, this carbonic maceration Pinot Gris is a rarity, and it's honestly like nothing we've ever tasted before. Pinot Gris is not a grape typically used for carbonic maceration. The resulting flavor is nostalgic for grade school candy and boxed juice pop. The berries come from the organic Mason Ridge Vineyard in Willamette Valley. The grapes went through seven days carbonic maceration; bins were drained and directly pressed with juice finishing fermentation in 50% Flextank Apollo Egg fermentor and 50% stainless steel. Bottled unfined, unfiltered with minimal sulfur.

We are unable to feature this in the wine club due to extremely low inventory, it is undoubtedly exclusive, and limited cases came to California. Big thanks to Andy Young for letting us in on this one. Buy 4 bottles for included shipping U.S. wide, or choose flat rate shipping at $15 for 1-3 bottles.


Wine Fellas

    the hard facts

  • Country
    United States
  • Region
    Sonoma County
  • Appellation
    Petaluma Gap
  • Vineyard
    Crawford Vineyard
  • Varietal
  • Vintage
  • Farming
    Organic (Practicing)
  • Yeasts
  • Fermentation In
    Old Oak Vats
  • Aged In
    Neutral Oak & Stainless Steel
  • Clarification
    Unfined & Unfiltered
  • Serving Temp.
    Very Cold

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